Chicken Pot Pie Empanadas

1 can Cream of Chicken
1 ½ cup your favorite frozen veggies
2 Cups cubed or shredded Chicken
2 Tbs Cream Cheese
A pinch of Seasoning Salt to taste
1 box of Pie Crust

Mix all the ingredients and heat in the microwave until cream cheese is melted.
Roll out your pie crust just a little thinner. Use a bowl to cut out circles. Fill the crust with a heaping spoon full of your chicken mix. Fold over the crust and pinch the sides of the crust (use a little water or egg white to seal the ends) and use a fork to give it that fun edge.
Brush on egg whites on top to give it a lovely gold color when cooked.
Bake in the over at 375 for about 20 mins, or until golden brown.